1tbsp vegetable oil
12 oz/350 g lean pork fillet, cut into
½ inch/1 cm thick slices
1 onion, chopped
2 garlic cloves, crushed
2 tbsp all-purpose flour
2 tbsp tomato paste
Generous 1 ¾ cups chicken or vegetable stock
Generous 2 cups sliced white mushrooms
1 large green bell pepper, halved, seeded, and diced
½ tsp ground nutmeg
Salt and pepper
4 tbsp low fat natural yogurt,
Plus extra to serve
Freshly cooked rice, to serve
Chopped fresh parsley
Heat the oil in a large, heavy-bottom pan. Add the pork, onion, and garlic and gently cook for 4-5 minutes, or until they are lightly browned.
Add the flour and tomato paste, then pour in the stock and stir until mixed thoroughly.
Add the mushrooms, green bell pepper, and nutmeg. Season to taste and bring to a boil. Reduce the heat, then cove r and let simmer for 20 minutes, or until the pork is tender and cooked through.
Remove then pan from the heat and stir in the yogurt.
Serve the pork and sauce on a bed of rice, sprinkled with chopped parsley, with an extra spoonful of yogurt and a light dusting of ground nutmeg.